Poached Fish With Fennel & Tomato
|Olive oil||1 1⁄2 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced / pressed|
|Fennel seeds||1⁄4 Teaspoon|
|Canned diced tomatoes||20 Ounce (1 Large Can)|
|Dry white wine||1 Cup (16 tbs)|
|Lingcod fillets/Rockfish fillets||1 1⁄2 Pound|
Rinse fennel well; trim and discard bulb bases and any discolored or bruised portions.
Cut off and discard coarse tops of stalks, reserving a few of the green leaves for garnish.
Cut bulbs lengthwise into quarters; thinly slice quarters crosswise.
Heat oil in a 5- to 6-quart pan over medium-low heat.
Add sliced fennel and onion; cook, stirring often, until onion is pale golden (8 to 10 minutes).
Add garlic, fennel seeds, tomatoes and their liquid, and wine.
Bring to a gentle boil, then cook until sauce is reduced to about 4 cups (20 to 25 minutes).
Meanwhile, rinse fish and cut into 4 serving-size pieces.
Add fish to reduced tomato sauce.
Reduce heat, cover, and simmer until fish is just opaque but still moist in thickest part; cut to test (about 10 minutes).
Transfer fish to 4 shallow bowls; stir sauce to blend, then spoon over fish.
Garnish with reserved fennel leaves and season to taste with salt and pepper.